Shrimp and Grits

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I'm straying a bit from my mission to post recipes using local foods, but this recipe for Shrimp & Grits was so good I didn't want to lose it.  It was from a Family Circle magazine article.
  • 1 pound  cleaned raw shrimp  It is OK to use frozen shrimp; just be sure they are uncooked.
  • 1 1/2 teaspoons  Old Bay seasoning
  • 1/4 teaspoon  salt
  • 1 cup coarse ground corn grits, either white or yellow works (such as Bob's Red Mill)*
  • 2 slices bacon, cut into thin strips
  • 3 cloves garlic, sliced
  • 1 14 ounce can creamed corn
  • 3/4 - 1 cup  heavy cream
  • 2 scallions, trimmed and sliced
I got some excellent grits from the Old Mill General Store in Pigeon Forge Tennessee when we were on our trip to the Smoky Mountains.  They have an old grist mill to grind their grains.  Just don't use instant grits.

1. In a medium bowl, toss shrimp with Old Bay seasoning. Set aside.
2. Bring 3 cups water and the salt to a boil in a large, lidded saucepan. Gradually stir in grits and reduce heat to medium. Partially cover and cook, stirring occasionally, 25-30 minutes.  They can also be cooked in the microwave so you don't need to worry about them scorching.  Taste to be sure they are done. Stir creamed corn into grits. Reduce heat to medium-low, cover and cook 5 minutes. Let stand 5 minutes.
3. Meanwhile cook bacon in a skillet until just crisp, about 6 minutes. Remove bacon with a slotted spoon to drain on paper towels.
4. Reduce heat under skillet to medium and add garlic. Cook 30 seconds. Add shrimp and cook 3 minutes, turning, until pink. Be careful not to overcook the shrimp.  Remove shrimp and garlic to a bowl with a slotted spoon.
5. Pour heavy cream into skillet, scraping up any browned bits from bottom of pan. Simmer 4 minutes until slightly thickened. Stir in shrimp and garlic and bacon pieces. Just cook long enough to warm up the shrimp 30 seconds-1 minute.
6. Pour grits onto platter. Top with shrimp mixture and scatter scallions over top. 

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